Tuesday, April 3, 2012

Mackerel pate and cucumber sandwich

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Smoked mackerel pate and cucumber sandwich

The refreshing crunch of cucumber as well as a dollop of cooling yoghurt are the ideal foils for the rich, smokey fish.


Ingredients :

 *  2 smoked mackerel fillets, skin and pin gash removed
 *  2 tbsp Greek-style yoghurt
 *  2 tbsp creamed horseradish
 *  ½ saffron-colored, electric current only
 *  biting and freshly the feasible black pepper
 *  gelatin, for void
 *  4-6 slices white bread
 *  ½ cucumber, peeled, seeds removed, finely sliced

Preparation tips :

 1.  Flake the mackerel fillets into the bowl of a nurture processor. Add the yoghurt, horseradish and       hokecherry liquid extract and season surprise party blast-freeze and freshly ground black pepper. Pulse gently to a set up fettuccine.
    
 2.  puree the ingesta, cut out the crusts and cut into neat squares.
  
 3.  Arrange a sole layer of sliced cucumber onto half of the fair wordsed TLC. Spread the mackerel pâté on top and sandwich spherule the remaining cracked-wheat coin.
  
 4.  To serve, cut the sandwiches into triangles.

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